Groundnut Peanut chutney recipe 
Indian chutney recipe

Moongphalli - Kadale beeja - Shenga chutney

Looking for groundnut - peanut chutney recipe? It is useful when you do not want to make coconut chutney because may be you do not have a coconut. Making peanut chutney is a quick process.

Peanuts are known as groundnut, moongphalli, singdana, shenga, shengdana etc. in Indian languages. Peanuts are also good for health. Peanuts have a long shelf life. Groundnut or Peanut chutney is very tasty.

You can serve this Indian peanut chutney with idli, dosa, chapatti, uttapam, paratha, poori, rotti etc. You can also use it as a sandwich spread or as a pizza spread as a variation.

The peanut chutney recipe below is a chutney paste. You may also find the Peanut chutney powder - shengdana / groundnut chutney interesting.

I usually use roasted peanuts for this chutney. You will find instructions to roast peanuts on the stove top here.

How to make groundnut - peanut chutney

Main ingredients for groundnut - peanut chutney

raw peanuts - groundnuts
Roasted peanuts - Groundnuts
fresh red chilies
green chiliies

You may use raw peanuts or roasted peanuts. Both taste good but a little different from each other.

You may use green chilies or red chilies. Your choice will make a difference to the color and taste of the chutney. Both taste good. Try both.

Ingredients for making about 3/4 cup peanut chutney.

  • Peanuts/groundnuts - 1/2 cup
  • Green or red chilies - 2-3 or according to taste
  • Salt - 1/4 tsp or according to taste.
  • Water - about 1/2 cup or as needed.
  • Coriander (cilantro) leaves - 1 tbsp
  • ginger (optional) - a small piece
  • garlic (optional) - 2-3 cloves

 Ingredients for tempering

  • Vegetable oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Cumin seeds - 1/4 tsp
  • Curry leaves (optional) - 4-5
  • Hing (asafetida) - a pinch

Step by step instructions for making peanut chutney

  1. Add peanuts, chilies, salt, coriander leaves to the mixer jar.
  2. If using the optional items such as ginger, garlic, add that.
  3. Run the mixer for a few seconds to blend a little.
  4. Add water according to the consistency you want and blend again. I grind it thick and if necessary, add a little water before serving.
  5. The texture can be a little rough or smooth according to your preference.

Make tempering

  1. Heat oil, add mustard seeds and cumin seeds.
  2. When they stop spluttering, add a pinch of asafetida.
  3. Take off flame and let cool a little.
  4. Add to chutney. Mix well.

 Peanut chutney is ready to serve.


  • You may add a little tamarind piece while grinding for sourness and a little jaggery or sugar to balance the sourness.
  • You may also add a little lime juice instead of tamarind.
  • The choice of red or green chilies can make a difference to the color as well as taste. I like both the tastes. So with dosa or uttapam, I make with red chilies and with idli I make with green chilies.
  • I prefer to make a little coarse paste. I like to have a few peanut pieces in the chutney.

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